Twice-Baked Potatoes with Lobster

• 4 large russet potatoes
• 1/2 cup onions chopped
• 1/2 cup mushrooms chopped
• 2 cups lobsters cooked
• 1 cup vermouth dry
• 1/2 cup jarlsberg cheese grated
• 2 tablespoons heavy whipping cream

1. Scrub and dry the potatoes.
2. Cut a small deep slit in the top of each.
3. Set the potatoes on the middle rack of a preheated 375F (190C).
4. oven and bake about 1 hour, or until potatoes are tender when pricked with a fork.
5. Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl.
6. Do not scrape so deeply that you tear the potato skin.
7. Salt and pepper the potato shells; reserve.
8. Mash the potato pulp; reserve.
9. Melt the butter in a small skillet and saute the chopped onion, covered, until tender and lightly colored, about 25 minutes.
10. Add the mushrooms and saute for another 5 minutes.
11. Stir in the lobster or crab.
12. Season with salt and pepper, add the vermouth, then raise heat to a boil.
13. Stir frequently over high heat until all liquid has boiled away.
14. Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg.
15. Taste, correct seasoning; add heavy cream if the mixture seems too dry.
16. Stuff the mixture into the reserved potato skins; mound the filling slightly.
17. Sprinkle additional grated cheese on top and place on baking sheet.
18. Bake again at 400F (200C).
19. until potatoes are hot and cheese is bubbling.
20. Serve immediately

russet potatoes, onions, mushrooms, lobsters cooked, vermouth dry, jarlsberg cheese, heavy whipping cream

Taken from recipeland.com/recipe/v/twice-baked-potatoes-lobster-41818 (may not work)